The pita chips were super easy. You just split the pita bread horizontally, brush them with a paste made of finely chopped fresh and dry herbs and olive oil, and bake them until crispy.
The dip was also easy and honestly more delicious than I thought it would be! Roast the eggplant like you would a bell pepper (over the flame of your gas stove burner until soft and charred). Peel the black skin off, chop, drain some of the liquid off, chop finely, mix with yogurt, fresh chopped garlic, lemon juice, and salt and pepper. Top with a drizzle of olive oil.
Find the complete recipes here.
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